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Select Your Best Hams and Barbecue to Your Hearts Content
When you know you’ve got one of the best hams and barbecue recipes to boot for cooking it, it just brings such a smile to the face. Get out the meat smoker and we're ready to go.
The first stage is to marinate the meat for 2 days so if your looking for a more instant barbecue ham recipe, bookmark this page and
click here.
But if you're up for a great recipe and have some time to spend ensuring that it's going to be the best then let's get straight down to the ingredients and prepare the marinade.
Note that there is a lot of alcohol in this recipe but if you're not into alcohol, don't worry, it all evaporates during the cooking process, what we're looking for is the flavor of the liquid and not the flavor of the alcohol. After all, alcohol is a bitter taste and is rarely desirable in cooking.
Ingredients:-
One Large Ham up to 2½ Kg or 6 lbs
Half a bottle of dry white wine
400ml / 15 fl oz apple juice
100ml / 4 fl oz cider vinegar
100ml / 4 fl oz calvados
1 small onion finely chopped
3 tablespoons muscovado sugar
1 inch cube of fresh ginger crushed
1 tablespoon allspice
1 tablespoon freshly ground black pepper
6 cloves garlic crushed
6 whole cloves
1 teaspoon cinnamon
½ teaspoon salt
Method:-
Mix all the ingredients in a saucepan, heat gently to dissolve everything and then leave to cool. Place the ham in a glass bowl and pour over the marinade. Marinate for 2 days turning the ham every 12 hours or so.
When your 2 days are up, slap the ham into the
meat smoker
with the temperature stabilized at 110°C or 225°F and cook indirectly for about 5 hours basting with the remains of the marinade every hour.
TIP - Don’t be tempted to re-apply the glaze too often because every time you lift the lid of the cooker you’ll lose both smoke and heat. For the same reasoning, when you re-apply the glaze, do it quickly too.
When cooked, allow to cool so that all the juices get locked in and then carve thin slices with a sharp carving knife.